This easy Garlic Shrimp Stir Fry brings together broccoli, crisp snow peas, sweet red bell pepper, onion, and succulent shrimp in a mouthwatering good, slightly spicy honey garlic sauce. I love to serve this delicious stir fry dish with big flavor over white rice, brown rice, quinoa, or cauliflower rice.
My darling daughter and I love shrimp. I don’t think we have met a shrimp that we didn’t love yet. It could be the reason I have so many delectable shrimp recipes on my site. Have you tried any of my other shrimp recipes? Cajun Shrimp Pasta, Shrimp Scampi, Air Fryer Popcorn Shrimp, and this Garlic Shrimp Stir Fry recipe are just a few of our favorites.
How to make Garlic Shrimp Stir Fry
Start by preparing the shrimp. First, peel, remove the tails, and devein the shrimp. Then pat the shrimp dry and sprinkle both sides with Chinese Five Spice. Please see below for more information on cleaning and preparing shrimp.
In a small bowl, whisk together the chicken broth, soy sauce, rice vinegar, sesame oil, sriracha sauce, honey, crushed red pepper, garlic, ginger, and cornstarch. Set the sauce aside for just a few minutes. Next, in a large skillet over medium heat, add a little bit of canola or vegetable oil. Once it is hot, add the onions and broccoli. Cook for about 1-2 minutes, stirring constantly. Then add the red pepper and snow peas and cook for 1-2 minutes or until crisp tender. Now plate the veggies.
Next, add a little more oil to the skillet over medium-high heat. Once hot, add the shrimp and cook for about 1-2 minutes on each side. Work in batches so as not to crowd the pan. Plate the shrimp and give the sauce a quick whisk to recombine the ingredients. Now reduce the heat to low and add the sauce. Whisk until thickened, adding a little more chicken broth if it becomes too thick. Finally, add the vegetables and shrimp back to the skillet and heat for 1-2 minutes. Garnish with green onions, sesame seeds, or red pepper flakes. For best results, serve this Garlic Shrimp Stir Fry promptly.
How to clean shrimp
Arrange a clean area to work near the kitchen sink. You will need cold running water. If the heads are still attached to the shrimp, find the first hinge in the shell behind the eyes and cut it there to remove the heads. Most grocery stores and markets remove the heads prior to sale.
To shell the shrimp, pull on the legs, and the shell will begin to peel away easily. You can remove the tail or keep the tail on for dishes like shrimp cocktails. Next, take a small pairing knife and make a shallow cut down the center of the back to the top edge of the tail area. Now to remove the black intestine, run the cool water over the back of the shrimp and rub so the vein will come out easily. Dry the shrimp with paper towels and refrigerate until ready to cook.
Recipe notes and helpful tips
- Use oil with a high smoking point, like canola, peanut, or vegetable oil. Get the skillet and oil hot before adding the vegetables and shrimp.
- Don’t crowd the skillet. Cook in batches and plate the veggies and shrimp.
- Shrimp cook very quickly. They only need about 1-2 minutes per side, depending on size.
- Chinese Five Spice contains anise, cinnamon, star anise, cloves, and ginger. If you don’t like these spices, omit them and season with salt and pepper.
- Cook the sauce last and add everything back to the pan for a quick warm-up.
- This recipe works well with other proteins like beef, chicken, or pork.
- If there is a vegetable that you do not like, substitute a different one in its place. Other veggies to add or substitute with include carrots, mushrooms, or bok choy.
- Do not cook garlic at high heat as it will burn, so add it to the sauce. Or reduce the heat and add it to work with a larger group of vegetables that are done or almost done.
- Stir fry moves very fast and needs your full attention.
- Store leftovers in an airtight container in the fridge. Reheat in the microwave at reduced power.
Other shrimp dishes you will love!
Easy Shrimp Stir Fry Recipe
Ingredients
Stir Fry Sauce
- 1/4 cup low sodium chicken broth
- 1/4 cup low sodium soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sriracha sauce
- 2 tablespoons honey
- ⅛ teaspoon crushed red pepper
- 2 cloves garlic minced
- 1 tablespoon grated ginger or ginger paste
- 1 tablespoon cornstarch
Shrimp Stir Fry
- 2 tablespoons canola oil
- 1 lb shrimp peeled deveined and tails removed
- Chinese five spice see notes
- 1 red pepper sliced julienne
- 2 cups broccoli florets cut in bite size pieces
- 8 ounces snow peas
- 1 small onion chopped
- 2 scallions chopped
Instructions
- Peel, remove tails and devein the shrimp. Pat the shrimp dry and sprinkle both sides of the shrimp with Chinese Five Spice.
- In a small bowl, whisk together the chicken broth, soy sauce, rice vinegar, sesame oil, sriracha sauce, honey, crushed red pepper, garlic, ginger, and cornstarch.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the onions and broccoli. Cook for about 1-2 minutes, stirring constantly. Add the red pepper and snow peas and cook for 1-2 minutes or until crisp tender; stirring constantly. Plate the veggies.
- Heat 1 tablespoon oil in a skillet over medium heat. Add shrimp and cook 1 - 1 1/2 minutes per side or until cooked through. Plate the shrimp.
- Reduce heat to low. Whisk the sauce one more time. Add to the pan and cook until slightly thickened. Add the cooked vegetables and shrimp back to the pan. Stir to combine and warm. Sprinkle with scallions and serve promptly.
Notes
- Use oil with a high smoking point, like canola, peanut, or vegetable oil. Get the skillet and oil hot before adding the vegetables and shrimp.
- Don’t crowd the skillet. Cook in batches and plate the veggies and shrimp.
- Shrimp cook very quickly. They only need about 1-2 minutes per side, depending on size.
- Chinese Five Spice contains anise, cinnamon, star anise, cloves, and ginger. If you don't like these spices, omit them and season with salt and pepper.
- Cook the sauce last and add everything back to the pan for a quick warm-up.
- This recipe works well with other proteins like beef, chicken, or pork.
- If there is a vegetable that you do not like, substitute a different one in its place. Other veggies to add or substitute with include carrots, mushrooms, or bok choy.
- Do not cook garlic at high heat as it will burn, so add it to the sauce. Or reduce the heat and add it to work with a larger group of vegetables that are done or almost done.
- Stir fry moves very fast and needs your full attention.
- Store leftovers in an airtight container in the fridge. Reheat in the microwave at reduced power.
Nutrition
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
mary
Absolutely delicious! A new favorite
Beth Pierce
Thank you, Mary!
Kathleen O
I made this tonight and it was so delicious! Perfect blend of flavors and crisp vegetables!
This is a keeper!
Beth Pierce
Thank you, Kathleen! I am so glad that you liked it.
Rob M
Very fast and easy recipe. Great flavors!
Beth Pierce
Thank you, Rob!
Georgia
Great recipe! Being Cajun, we like a bit more hear so I up the ginger paste and pepper flakes. We add whatever veggies are hanging out in crisper looking lonely. I prefer to cook the sauce on the stove and as a bit more cornstarch for a thicker sauce. Great recipe and so flexible. Thank you.
Beth Pierce
My pleasure, Georgia! So glad that you liked shrimp stir fry!
Anna
Is there a way to tone down the five spice flavor? I feel like I probably used too much and its overpowering the sauce flavor. It’s still good but I can’t really taste the sauce. May try just salt and pepper for the shrimp next time!
Donato
Excellent flavor sauce was incredible. Will definitely make again. ⭐️⭐️⭐️⭐️⭐️
Beth Pierce
Thanks Donato! So glad that you liked it!
Jennifer
This recipe is delicious!
Beth Pierce
Thanks Jennifer! So glad that you liked it!
Marilea Reese
While I love your recipes, I do not understand why you insist on using Canola oil which is not good for human consumption. There are other choices likes Avocado oil, etc. I’m not trying to be mean, just don’t understand!
Beth Pierce
Use whatever oil you please and leave me alone.
Kendra
LMAOOOOOOOO 🤣🤣
Beth Pierce
That woman has been stalking me on Facebook and leaving ugly comments. It is funny how people think your are insistent when they can make the recipe or just leave it be.
Adriana
HAHAHAHAHAHA xD
Lbf
🤣🤣🤣🤣🤣🤣💀hilarious
Rosa D Gonzalez
Ahhahaha! Just because you are sassy and hilarious…I am trying this spicy recipe WITH my canola oil. Thank you very much!!
Beth Pierce
I love it Rosa! I hope you enjoy with your Canola Oil! LOL
ashley
i love the canola oil too and this recipe is seriously one of my faves ive made it dozens and dozens of times in the last couple years. thank you!!
Beth Pierce
You are most welcome, Ashley! I am so glad that you like the garlic shrimp stir fry!
Rochele Bryson
Made this with shrimp and he absolutely loved it. He is not a big fan of julienne peppers but he ate every bit of it and now wants me to try it with beef. Thank you for sharing
Beth Pierce
Thanks Rochele. So glad that he liked it. I am sure it will be delicious with beef.
Ashlee
Is it ok to omit sesame oil, or is the a substitute suggestion? My son has an allergy
Beth Pierce
Yes you can omit the sesame oil.
Connie
Love this recipe, very healthy too. As long as i use a small serving of rice
Allyssa
This shrimp stir fry recipe is very tasty! So glad to know this very helpful recipe. Thanks a lot for sharing!